These burgers, ya’ll.
I don’t even know where to begin. I just love them so much.
Maybe with the fact that of all the foods Danny thinks he doesn’t like, one of the weirdest is cheeseburgers and despite that he devoured these two nights in a row? Maybe the fact that they take like 10 minutes to put together? Or maybe the fact that this was literally the juiciest and most flavorful chicken burger I have ever tasted.
I told Danny while writing this that I was having a hard time coming up with what to say for this post and he said to tell ya’ll they were “decadent and transcendent.” If that’s not a good review, I don’t know what is.
It really doesn’t matter where I start so long as I convince you to make these. They are so good and perfect for capturing all of the delicious flavors of chicken Parmesan without having to make such a heavy and involved dish, which makes them perfect for summer!
I made these with ground chicken, but I have a hunch that ground turkey would be just as delicious and the flavor change would be almost unnoticeable, so if that’s what you can get your hands on, go for it!
I started out planning to follow a recipe for these, but quickly abandoned the recipe all together, favoring more flavor additions and fewer steps in the prep process. I can’t speak to how they would have turned out with that recipe, but I can tell you I wouldn’t change a thing about these as they were.
Chicken Parmesan Burgers
makes 4 burgers
1 lb ground chicken
1/2 cup prepared marinara sauce, warmed
1/2 tablespoon extra virgin olive oil
1/2 cup finely grated Parmesan cheese
2-3 cloves garlic, finely minced
1/2 teaspoon dried oregano
1/2 teaspoon dried basil
1/4 teaspoon salt
2 tablespoons chopped fresh basil, plus 4-8 large basil leaves left whole
4 slices mozzarella, fresh is best but any kind will work
romaine lettuce leaves and buns for serving (I used brioche buns)
- In a medium size mixing bowl, combine ground chicken, Parmesan, garlic, oregano, dried basil, salt, 2 tablespoons fresh basil, 2 tablespoons prepared marinara, and olive oil
- Using clean hands, mix the meat together with the ingredients until all ingredients are fully incorporated
- Divide the meat into four equal size balls
- Heat a nonstick skillet over medium high heat, a spray lightly with cooking spray or brush with oil
- Once pan is hot, place the patties on the skillet and allow to cook until the bottom sides are browned in spots and no longer pink
- Flip, and place a slice of mozzarella on top of each burger. Continue to cook until the burgers are cooked through, about 5 minutes more. Turn heat down to low and cover pan with a lid until the mozzarella is fully melted
- Take the burgers off of the griddle and leave heat on. Place the buns, cut side down, on the griddle for a minute or two to lightly toast. It is optional to melt butter in the pan before doing this.
- Once the buns are toasted, begin assembly by spreading 1-2 tablespoons of warm marinara sauce on one side of each bun, and then placing 1 or 2 basil leaves on it. Place burger on bun with a piece of romaine lettuce, sandwich everything together, and dig in!